prep: 20minutes minutes
cook: 35minutes
minutes total: 55minutes minutes
servings: 4 servings
Ingredients
8 ounces dry Conchiglioni or jumbo pasta shells
1 tablespoon olive oil
2 cloves garlic (crushed)
Pinch chilli flakes
4 packed cups fresh spinach
2 cups ricotta
2.5 cups marinara sauce
Kosher Salt (to taste)
Black Pepper (to taste)
1/4 cup grated Parmesan
Instructions
Bring a pan of water to the boil then add the pasta shells. Cook for 2 minutes less than the cooking instructions suggest. The pasta shells should be al dente. Drain and rinse in cold water and set aside.
Add the oil to a 10" cast iron skillet placed over a medium heat. When the oil is hot add the crushed garlic and chilli flakes. Cook for 1 minute then add the spinach. Cook for 3 minutes or until the spinach has wilted.
Remove from the heat, roughly chop the spinach then add it to a bowl along with the ricotta. Mix together well.
Preheat the oven to 375ºF.
Use a teaspoon to fill each pasta shell with the spinach and ricotta mixture.
Add the marinara sauce to the baking dish then arrange the pasta shells in a single layer on top of the sauce. Add salt and pepper to taste then sprinkle over the parmesan. Put on the lid or cover with tin foil if you don’t have a lid.
Bake in the center of the oven for 25 minutes.
Remove from the oven, serve immediately and enjoy!
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